Description
These delicious, Ukrainian-inspired vegan zucchini fritters are both egg-free and gluten-free. Be sure to review the step-by-step photos above for visual cues.
Ingredients
Scale
For the Fritters
- 2 medium zucchini (about 1 1/4 pounds)
- Fine sea salt (or table salt)
- 1 ear of corn* (see note below)
- 2 medium scallions, chopped
- 1 cup chickpea flour* (a.k.a. garbanzo bean flour)
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon coarsely ground black pepper
- 1 cup water
- 1 tablespoon extra virgin olive oil, plus more for pan-frying
For the Sauce
Instructions
- Grate zucchini on the large holes of a box grater, or in the food processor fitted with the shredding disc.
- Place zucchini in a strainer set over a large bowl. Sprinkle with 1 1/2 teaspoons salt and gently toss with your hands. Set aside for 15 minutes.
- Meanwhile, cut the kernels off the cob by placing the corn flat on a cutting board, securing it with your non-dominant hand (keeping your fingertips out of the way), and cutting the kernels off by running a sharp chef’s knife down the cob.
- When it’s ready, transfer zucchini to a nut milk bag, cheesecloth, or a very thin clean kitchen towel (reserve the bowl). Gather the ends and squeeze as much water out of the zucchini as humanly possible over the sink. (When you think you’ve squeezed enough, squeeze some more!) The zucchini will have shrunk down to about a quarter of its original volume.
- In the large bowl, combine the zucchini, corn, and 2 chopped scallions. Set aside.
- In a medium bowl, combine the chickpea flour, cornstarch, baking powder, 1/4 teaspoon salt and pepper, 1 cup water, and 1 tablespoon olive oil. Whisk into a smooth batter, making sure to eliminate any clumps.
- Pour the batter into the vegetables and fold to combine.
- Heat a large non-stick skillet over medium heat and add enough oil to generously coat the bottom. When the oil is shimmering, using a 1/4-cup measure, portion out the fritters. Note: you’ll need to cook these in two batches. (The batter should sizzle when it hits the pan. If it’s not sizzling, wait for the pan to heat up more before portioning more fritters.)
- Cook until the fritters are dry around the edges and have small bubbles on top, 4 to 5 minutes. Then gently flip and brown the other side. (The patties will release from the pan when they’re ready; if they’re sticking, do not try to pry them off the pan and flip them too early, or they will fall apart. Alternatively, If they’re browning too quickly, reduce the heat.)
- Add more oil to the pan if needed before portioning out the second batch.
- Meanwhile, combine all the sauce ingredients in a small bowl. Season to taste with salt and pepper.
- Serve the fritters hot or warm, alongside the yogurt sauce.
Notes
- If you can’t find fresh corn, substitute with really well drained canned corn. (Avoid frozen corn because it’ll add more moisture to the batter, which you don’t want.)
- Most stores carry Bob’s Red Mill chickpea flour.
Nutrition
- Serving Size: 3 fritters with sauce
- Calories: 255
- Sodium: 390 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
